Total Cronut domination? We give up! Here's how to make your own Cronuts

We bet you remember when we first told you about Cronuts, the donut-croissant hybrid craze that's sweeping New York City. How could you forget? Literally: You probably haven't stopped hearing (or dreaming!) about them since.

Just take a look (OMG) at this photo (OMG!) that shows the snaking blocks long line (seriously!?) of people hoping to grab an original Cronut this morning at the Dominique Ansel Bakery, which invented them.

And the craze is compelling people everywhere. Knockoffs of the impossibly decadent confection are popping up around the nation, and the trend shows no sign of slowing down.

A shop called Sweet in Worcester, Massacusetts makes a "Dosant," and another New York shop, Sarabeth's, offers the treat by the name "Croissant Donuts." And it goes on and on across the country.

If you've had enough of spectating and are so ready to get to eating, it's time. By now there are tons of recipes available online for you to try your luck with the fried-dough delight at home.

For instance, Edd Kimber offers his take on "lemon and vanilla fauxnuts," on his blog, The Boy Who Bakes.

Step 2: Separate crescent dough into four rectangles. Firmly press perforations to seal. Stack two rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining two rectangles.

Step 3: To make two doughnuts, use three-inch biscuit cutter to cut oneound from each stack; use half-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.

Step 4: Fry doughnuts in hot oil 90 seconds on each side or until deep golden brown and cooked through. Drain on paper towels. Cool five minutes.

Step 5: Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.